6 dried shiitake mushrooms
2 tbsp chopped coriander roots and stalks
1 stalk lemongrass, chopped
1 long red chilli, chopped
3cm piece ginger, peeled
3 cloves garlic
2 tbsp peanut oil
400g beef mince
2 tbsp fish sauce
1½ tbsp oyster sauce
½ bunch baby choy sum, chopped, stalks and leaves separated
½ cup garlic chives, chopped
1 cup Thai basil leaves
½ cup coriander leaves
700g fresh flat rice noodles
fried shallots and extra red chilli, to serve
Cover mushrooms with boiling water. Set aside for 30 minutes. Drain, reserving ⅔ cup liquid. Trim and slice mushrooms.
Process coriander roots and stalks, lemongrass, chilli, ginger and garlic in a small food processor until smooth.
Heat half the oil in a large wok over medium high heat. Add coriander mix; cook, stirring, 2 minutes. Add beef; cook, stirring, 2-3 minutes until changed in colour. Add mushrooms, reserved liquid, fish sauce and oyster sauce. Simmer, stirring, 2 minutes. Add choy sum stalks; stir-fry
1 minute. Add choy sum leaves and chives, stir-fry 1 minute. Add basil and coriander leaves, stir-fry until just wilted.
Meanwhile, cook noodles according to packet directions. Toss through beef mixture.
Fry eggs in remaining oil until whites are set. Divide noodle mixture among bowls; top with egg. Garnish with shallots and extra chilli. Serve.